Arugula Salad With Carrot And Yellow Pepper
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1990 | 1 | Servings | ||
INGREDIENTS
| 4 | t | White-wine vinegar |
| 1/2 | c | Olive oil |
| 10 | c | Loosely packed bite-size |
| pieces of leaf rinsed | ||
| andspun dry | ||
| lettuce | ||
| 3 | c | Arugula, course stems |
| discarded and the | ||
| leaves rinsed and | ||
| spun dry | ||
| 1/2 | c | Coarsely grated carrot |
| 1/2 | c | Julienne strips of yellow |
| bell pepper |
INSTRUCTIONS
In a small bowl whisk together the vinegar and salt and black pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a large bowl combine the lettuce, the arugula, the carrot, and the bell pepper, drizzle the dressing over the salad, and toss the salad until it is combined well. Serves 4. Gourmet April 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 9619
Calories From Fat: 1803
Total Fat: 202.2g
Cholesterol: 0mg
Sodium: 1104.3mg
Potassium: 1691.7mg
Carbohydrates: 1933.9g
Fiber: 17.6g
Sugar: 1562.9g
Protein: 20.5g